Late Spring, I start to have my acai bowl cravings. There isn’t anything more satisfying for breakfast when it gets hot than this blissful mixture of fruits topped with granola.

An original spin on the Banh mi with its typical pickled carrot, cucumbers and daikon here I used big noodles instead of the bread. Cilantro, mint and jalapeño to top it off and spice it up, laying bare the Banh-mi in a plate.

Have some fun rolling up in the kitchen! Maki can be made easily, as long as you have the appropriate tools. That is, a Makistu Mat some plastic wrap and a rice cooker with a nice paddle.

Yet another Ramen spin off! This one is very simple, always based on the homemade miso and shiitake broth.

This quick fix for thai-ish slash Vietnamese flavors is perfect for a summer light meal. Its all about the balance of the intense larb’s fragrance combined with naked cucumbers, buttercup lettuce wraps and herbs. Make a dipping sauce and drizzle with sesame oil.

A long simmering broth made of Shiitake mushrooms and Miso, topped off with thinly sliced crispy seared duck breast, fried shallots and jalapeño, arugula, red cabbage, scallions, cilantro and truffle oil. Try also to substitute arugula for some charred bok-choy or gai-lan.

Get your fruit fix before the winter hits!

So fragrant and tasty, don’t be afraid of the fish sauce it really makes the dish come together with the lime zest. I use ham because pineapple is a good digestive tool for pork. But crab meat, or crackling roasted pork or plain vegetarian would be good choices too. Bottom line is, fried rice is what you make to finish leftover and one of those dishes where you can throw in anything.

A Bloody Mary with wasabi peas for that perfect after work lift. For the truffle fans, try these insane black truffle potato chips too with a glass of wine.